Pineapple Samba Mojito
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Curiada Ingredients
Other Ingredients
- 0.50 fresh Fresh lime (chopped wedges)
- 3.00 spoon Caster sugar
- 4.00 cube Pineapple (fresh)
- 2.00 fresh Mint leaves
Directions
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Cut lime in half from pole to pole and slice one half into eight thin half-moon segments
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Drop lime segments into base of rocks glass
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Add three bar spoons caster sugar and muddle
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Add pineapple and mint and muddle until fruit juice is extracted and sugar dissolved
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Transfer muddled mixture to highball glass
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Pour frozen cachaça into rocks glass and swirl to rinse
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Pour cachaça into highball glass with muddled mixture
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Stir to mix all ingredients well
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Crack four to five large ice cubes and add to glass
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Stir once more
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Top with additional ice
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Garnish with stirrer
Cocktail Description
Imagine a cocktail that swirls together the soul of Brazil with a tropical island getaway, creating liquid sunshine in a glass.
The Pineapple Samba Mojito takes the traditional cachaca-based caipirinha and gives it a refreshing twist with the addition of juicy pineapple chunks and fragrant mint leaves. This vibrant highball delivers a perfect balance of sweet, tart, and herbaceous notes—the fresh lime provides brightness, while the muddled pineapple adds natural sweetness that complements the grassy, fruity characteristics of the Novo Fogo Chameleon Cachaca. Despite requiring some muddling technique, this cocktail is relatively straightforward to make, though the process of properly extracting juice from the fruits demands a bit of elbow grease. It's an ideal choice for warm summer afternoons, backyard barbecues, or anytime you need a momentary tropical escape. The cocktail pairs beautifully with Brazilian churrasco, spicy grilled shrimp, or even a simple plate of plantain chips with guacamole—the fruity sweetness and herbal notes cutting through rich, savory foods while complementing their flavors.
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